These “energy” bars get their power from a few different sources – quinoa for protein, agave for quick-burning carbs, and ground coffee for an extra caffeine boost! Ingredients (serves 12) 1/2 cup steel cut oats, uncooked 1/2 cup millet, uncooked 1/2 cup quinoa, uncooked 2 bananas, peeled and sliced into thin discs 1/2 cup agave nectar 2 tbsp cocoa powder 1/2 tsp vanilla extract 1 cinnamon stick (or 1 tsp cinnamon powder) 2 tbsp finely ground coffee 1 tsp salt 4 cups water 2 tbsp coconut oil Instructions Add all ingredients through water (leaving out the coconut oil) in a rice cooker or saucepan and stir to combine. Bring mixture up to a simmer and cover for 20-25 minutes until it reaches the consistency of a thick batter. Stir occasionally. (Use the quick-cook setting if using a rice cooker.) If using a cinnamon stick, remove from the mixture once batter is formed. In the meantime, preheat your oven to 350 degrees. Melt the coconut oil by microwaving for 20 seconds and use half to coat the bottom of a 9” by 6” non-stick baking pan. Once your mixture has finished simmering and formed a batter, add the batter to the baking pan and smooth the top with a spatula. Coat the top of the mixture with the remaining coconut oil. Bake for 1 hour. Let cool completely then slice into 12 bars. Store in the refrigerator – these are best if eaten chilled! Nutrition Facts (1 bar): 165 calories, 3.6g fat, 28g carbs, 2.3g fiber, 3.3g protein

Here is a yummy recipe sent to me by my Spark Buddy, Dara52. It looks incredible and i can't wait to try it.

Quinoa Salad with Chickpeas, Walnuts & Fall Fruit If you make this salad ahead, you may need to add more salt just before serving, although keep in mind that the feta will also add salt. From Tara Duggan.

INSTRUCTIONS: Bring a medium pot of salted water to a boil over high heat. Add quinoa and boil until it is translucent but still has a bit of crunch, about 10 minutes. Drain and spread out on a baking sheet to cool.

Combine the quinoa with the chickpeas, fruit, green onions and walnuts in a large serving bowl.

In a small bowl, combine the syrup, mustard, vinegar and salt and pepper to taste. Slowly whisk in the walnut oil. Add the dressing to the salad and toss with a little more salt and pepper to taste.

Serve immediately or chill, covered tightly, for several hours or overnight. Top with the cheese right before serving.

I just figured out that you can view your recent message board activity. I thought I had lost this thread. I have all the ingredients to try that quinoa stew and I can't wait!

After the cookie recipe talk, I tried making sesame snaps with quinoa instead of sesame seeds. It didn't work because I did the sugar part wrong. I tried to fix it by putting it in the oven and it melded to the the pan. But the little parts I chipped off were good.

Place water, apple juice cinnamon and rinsed Quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approx. 15 min. Cool, transfer quinoa to a large mixing bowl and refrigerate covered at least 1 hour.

Add apple, celery, cranberries and walnut to Quinoa. Mex well, fold in the yogurt and serve.

I used half white Quinoa and half red Quinoa just to make it look more interesting and since I'm vegan I used soy yogurt.

I have been so afraid to try it like that because I just love, love , love quinoa. That sounds so good and I have seen other such recipes I am so afraid I will like it so much I will eat it everyday and not just one serving.

Here is something else to try: Sometimes I like to have quinoa as a breakfast cereal. I eat it just as you might have oatmeal. Add a little sweetener, some raisins (or cut up banana or peaches or other fruit of your choice), a little rice milk or soy milk and you have a nice hot breakfast cereal.

~~ Will ~~

~~~~If you're looking for a blessing, try being a blessing to others! ~~~~

Spray a large, non-stick pot lightly with olive oil. Sauté the peppers, onions, and garlic just until softened. Add the quinoa and toast it for about 4 minutes, just to dry it out a little. Add the remaining ingredients, turn the heat to low, cover and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Stir well before serving. Add a squeeze of fresh lime juice at the table.

Wow I just have to say this...I am impressed that a man even knows what quinoa is let alone has a recipe. Most people ask me when I mention quinoa,say what's that? ( and they are all women who cook) That recipe sounds yummy and super easy. I will definitely add that to my repertoire.

HiMissah78! I made this tonight for dinner. It was very good. I just used a little less cumin (not my favorite spice and I used basil in place of cilantro. I hate cilantro, to me it tastes like soapy parsley.

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. 2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, 3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

This is for Pachakuti...I was surfing the web and came across this receipt that I am defiantly going to make. Is this similar to the one you had in South America?

Quinoa Soup with Spinach and Corn Adapted from this recipe at Cucina Nicolina

I prefer chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.

Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.

Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.

This one looks yummy!!!! If this is not the one you are speaking about I would still love that recipe when you come accross it.

Is the quinoa left whole in the cookies, or is it ground into flour? I would think if you grind it you could use like any other flour. Hmmm, this is interesting. I'm going to have investigate further. I'll let you know if I come up with anything. I might even have to try making some cookies. Oh, darn.

Quinoa is my favorite grain and I have a lot of different recipes but I do not have one for soup or cookies. I looked on SparkRecipes and did not see any there either. However, I did Google both of them and a lot of recipes came up for each. I am most anxious to see which soup recipe you find is closest to the one in South America.

Silly me never imagined there was a quinoa soup. i just figured you could make any soup and substitute the rice or pasta and use quinoa.

When ever I travel I always try the local dishes. That soup would be something I would love to try.

Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool. Toss together the quinoa, sweet potato and bell pepper in a large bowl.

In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.

SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.

NOTE: Terms and Conditions and Privacy Policy last updated on October 25, 2013